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Search Results: 1 - 10 of 23257 matches for " Moretti Celso Luiz "
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Altera??o de sabor e aroma em tomates causada por impacto
Moretti, Celso Luiz;Sargent, Steven Alonzo;
Scientia Agricola , 2000, DOI: 10.1590/S0103-90162000000300002
Abstract: tomato (lycopersicon esculentum mill.) fruits, 'solar set' and 'agriset ? 743', were harvested at the mature-green stage of development and treated with 100 ml l-1 ethylene at 20°c. at the breaker stage, fruits were dropped from 40 cm height to induce internal bruising and stored along with undropped fruits at 20°c and 85-95% rh. at the table-ripe stage, whole fruits were chopped in a food processor and a sensory analysis test was immediately performed. the experimental design employed was a completely randomized blocks scheme arranged with 22 panelists (blocks), 3 treatments (unbruised sample; bruised sample 1 and bruised sample 2) and 4 replicates (ten fruits each). data were subjected to analysis of variance and differences among treatments were determined by the f test (p= 0.05). panelists were able to distinguish between bruised and unbruised fruits which indicated that internal bruising caused by impact altered tomato flavor.
Altera o de sabor e aroma em tomates causada por impacto
Moretti Celso Luiz,Sargent Steven Alonzo
Scientia Agricola , 2000,
Abstract: Tomates (Lycopersicon esculentum Mill), 'Solar Set' e 'Agriset-743', foram colhidos no estádio verde-maduro (100% da superfície com colora o verde) e tratados com 100 miL L-1 de etileno gasoso a 20°C. Quando atingiram o estádio verde-rosado (menos do que 10% da superfície do fruto possui colora o vermelha ou amarelo-esverdeada), os frutos foram divididos em dois lotes. Um lote sofreu quedas de 40 cm de altura sobre uma superfície plana, rígida e lisa. Os frutos deste lote foram armazenados com os frutos-controle (que n o sofreram dano mecanico) a 20°C e 85-95% de umidade relativa. No estádio vermelho, os frutos inteiros foram homogeneizados e um teste de análise sensorial foi imediatamente conduzido. Os painelistas foram capazes de distinguir entre frutos com desordem fisiológica causada por impacto e frutos n o-injuriados, indicando que esta injúria alterou de maneira significativa o sabor e o aroma dos tomates analisados.
1-Methylcyclopropene delays tomato fruit ripening
Moretti, Celso Luiz;Araújo, Alessandra L.;Marouelli, Waldir Aparecido;Silva, Washington Luiz C.;
Horticultura Brasileira , 2002, DOI: 10.1590/S0102-05362002000400030
Abstract: tomato (lycopersicon esculentum mill.) fruits, cv. santa clara, were harvested at the breaker stage from commercial fields in brazlandia, brazil, to investigate the ability of 1-methylcyclopropene (1-mcp) to retard tomato fruit ripening. fruit without external blemishes were graded for size (diameter = 80±5 mm) and mass (m = 130±10 g), placed inside hermetically sealed boxes, and 1-mcp was applied for 12 hours (t = 22±1°c; rh = 80-85%) at four different concentrations: 0 (control), 250, 500 and 1000 ml.l-1. fruits were held at ambient conditions (t = 23±2°c; rh 80-85%) for 2 days and then stored inside a cold room (t = 20±1°c; rh = 85-95%). every 3 days, during a 15-day period, fruits were analyzed for firmness, total soluble solids, titratable acidity, external color, and total carotenoids. firmness of fruit treated with 1000 ml.l-1 was about 88% higher than control fruits after 17 days. the a*/b* ratio, an indicator of skin color, for fruit treated with 1000 ml.l-1 of 1-mcp was 38% lower than control fruits at the end of the storage period. treatments with higher concentrations of 1-mcp delayed total carotenoids synthesis and color development. control fruits stored for 17 days had about 190% more total carotenoids than fruits treated with 1000 ml.l-1 of 1-mcp. postharvest application of 1-mcp was an efficient method to delay tomato fruit ripening. as 1-mcp concentration increased, ripening was further delayed. tomatoes treated with 250, 500, and 1000 ml.l-1 of 1-mcp were delayed by 8 to 11, 11 to 13 and 15 to 17 days, respectively.
1-Methylcyclopropene delays tomato fruit ripening
Moretti Celso Luiz,Araújo Alessandra L.,Marouelli Waldir Aparecido,Silva Washington Luiz C.
Horticultura Brasileira , 2002,
Abstract:
Physiological and quality attributes associated with different centrifugation times of baby carrots
Moretti, Celso Luiz;Mattos, Leonora Mansur;Machado, Cristina MM;Kluge, Ricardo Alfredo;
Horticultura Brasileira , 2007, DOI: 10.1590/S0102-05362007000400012
Abstract: centrifugation is one of the most important steps in the fresh-cut industry. inadequate centrifugation can lead to increased white blush in baby carrots. the present work was carried out aiming at evaluating the effects of different centrifugation times in baby carrots physiological and quality attributes. carrot roots cv. alvorada were harvested and minimally processed as baby carrots. after processing, samples were placed in nylon bags and centrifuged (378 rad. s-1) for 0; 30; 60; 90, and 120 seconds. temperature of baby carrots centrifuged for 120 seconds was 63% higher than the temperature at the beginning of the experiment. respiratory activity increased 49% when centrifugation time increased from 30 to 120 seconds. ethylene evolution remained around 1.7 μl kg-1 h-1 until 60 seconds, increasing to 3.5 μl kg-1 h-1 at 120 seconds of centrifugation. whiteness index increased 34% and 68% when centrifugation time shifted from 30 s to 60 s and from 30 s to 120 s, respectively. no significant changes in total carotenoids content were observed for the different tested centrifugation intervals. baby carrots should be centrifuged for 30 seconds in order to maintain the quality and to avoid the development of white blush.
Efeito do momento de sanitiza??o sobre atributos fisico-químicos e microbiológicos de beterrabas minimamente processadas
Vitti, Maria Carolina D.;Kluge, Ricardo Alfredo;Gallo, Claudio Rosa;Moretti, Celso Luiz;Jacomino, Angelo Pedro;
Horticultura Brasileira , 2004, DOI: 10.1590/S0102-05362004000400010
Abstract: early wonder beet roots were minimally processed and submitted to sanitization treatments: control (no sanitization); sanitization after cutting (standard); sanitization before peeling and after cutting; sanitization only after peeling; sanitization before and after peeling; sanitization before and after peeling and after cut. after the treatments, the product was placed on trays wrapped in pvc film and stored at 5±1°c and 85±5% rh for 10 days. physicochemical and microbiological analyses were conducted during refrigerated storage. fecal coliforms and salmonella were not detected in beet roots that underwent sanitization. total coliforms and psychotropic bacteria counts, as well as betacyanin and betaxanthin amounts were higher in non-sanitized beet roots. there was a decrease in pigment amounts during storage. post-peeling sanitization is the most suitable for quality maintenance, as it reduces pigment loss, ensures good food safety standards and avoids chlorine waste.
Armazenamento sob atmosfera controlada de tomates com injúria interna de impacto
Moretti, Celso Luiz;Sargent, Steven A.;Huber, Donald J.;Puschmann, Rolf;
Horticultura Brasileira , 2002, DOI: 10.1590/S0102-05362002000300013
Abstract: the present work was carried out to evaluate the application of delayed ripening (employing controlled atmosphere (ca) storage) to minimize or alleviate the development of the ripening disorder known as internal bruising. tomato (lycopersicon esculentum mill) fruits, cv. solimar, were harvested at the mature-green stage and gassed with 100 ml.l-1 of ethylene at 20°c to screen out immature-harvested fruits. breaker stage tomatoes were either dropped from a 40 cm height to induce internal bruising or not dropped. half of the two treatments was stored in ca (3% o2; 4% co2; balance n2) for 8 days at 20°c and 85-95% relative humidity, then transferred to air until completely ripe. the other tomatoes were stored continuously in air at the same temperature and rh. at the ripe stage, dropped tomatoes from ca or continuous air treatments developed visible symptoms of internal bruising in locule tissues. the ripening treatments did not have significant differences in vitamin c, or total carotenoids for bruised locule or pericarp tissues. however, bruised locule tissue from ca storage had titratable acidity 15% higher (about 162 meq citric acid. kg-1) than air storage (about 140 meq citric acid kg-1), and was similar to air-stored, unbruised locule tissue (about 174 meq citric acid kg-1). pericarp tissue from the impacted region had similar pg activity for ca or air treatments. electrolyte leakage of bruised, pericarp tissue was similar for ca and air storage (about 50%) and about 40% for unbruised tissues from either storage treatment. controlled atmospehere storage was not an effective way of delaying or alleviating changes in quality observed in bruised tomato fruits.
Qualidade pós-colheita de frutos de tomate cv. Andréa tratados com etileno
Andreuccetti, Caroline;Ferreira, Marcos David;Moretti, Celso Luiz;Honório, Sylvio Luis;
Horticultura Brasileira , 2007, DOI: 10.1590/S0102-05362007000100025
Abstract: tomatoes are one of the most important vegetable crops grown in brazil and treatments that facilitate ripening control are extremely desirable. the present work was carried out aiming to evaluate postharvest quality of roma-type tomatoes treated with ethylene. 'andréa' tomatoes were harvested in commercial fields at the mature-green stage, were graded for size and color, and treated with ethylene (100 μl l-1) for 48 hours at 20o±1oc and relative humidity of 90±5%. the experiments were carried out using a completely randomized design with four treatments and fifteen replicates (n=10). after ethylene application, tomatoes were stored at two temperatures. one lot remained at 20o±1oc and another one was kept at 12.5o±1oc and relative humidity of 90±5%. control fruits were kept in the same storage conditions of temperature and relative humidity. for each maturity color change, the following analyses were carried out: color indexes (l *, a* and the b * and its relations), water loss (%), soluble solids (obrix), titratable acidity (g 100g-1), and ascorbic acid (mg 100g-1). ethylene application promoted color uniformity in treated fruits. however, there were no significant changes in the other postharvest variables evaluated. fruits stored at 20oc showed 2.6% of mass loss during storage. brix/titratable ratio showed slight variation throughout the experiment. control fruits stored at 20oc changed external color earlier than other treatments in the beginning of the trial, showing no significant difference after that. postharvest ethylene application was not an efficient technique to hasten ripening of 'andréa' tomatoes.
Qualidade de alface crespa minimamente processada armazenada sob refrigera??o em dois sistemas de embalagem
Mattos, Leonora M;Moretti, Celso Luiz;Chitarra, Adimilson B;Prado, M?nica ET;
Horticultura Brasileira , 2007, DOI: 10.1590/S0102-05362007000400003
Abstract: minimal processing usually causes quality loss, reduces shelf-life, and promotes sensory attributes alterations. the occurrence of browning in the midrib of fresh-cut lettuce is commonly observed and is associated with cell tissue disrupture, putting in contact enzymes and their respective substrates. chemical, physical, and biochemical quality of fresh-cut crisphead lettuce stored under refrigeration and two different packaging systems were evaluated in the present work. lettuce cv. ver?nica was harvested in commercial fields in brasilia, brazil, and was minimally processed as whole leaves and 5 mm strips. fresh-cut lettuce was then packed into polypropylene and low density polyethylene plastic films and was stored at 5oc during 14 days. every two days processed material was evaluated for titratable acidity, color (l*a*b*) and polyphenoloxidase and peroxidase enzymes activity. lettuce processed as whole leaves showed higher brightness (l*) when compared to the material sliced at 5 mm, for both the packaging systems studied. both polyphenoloxidase and peroxidase activities were higher for fresh-cut lettuce sliced at 5 mm when compared to whole leaves. lettuce processed as 5 mm strips had the highest enzymatic browning, lowest brightness and organic acid content for both the packaging systems studied.
Nariz eletr?nico: tecnologia n?o-destrutiva para a detec??o de desordem fisiológica causada por impacto em frutos de tomate
Moretti, Celso Luiz;Sargent, Steven Alonzo;Balaban, Murat O;Puschmann, Rolf;
Horticultura Brasileira , 2000, DOI: 10.1590/S0102-05362000000100005
Abstract: tomato (lycopersicon esculentum mill) fruits, 'solar set', were harvested at the mature-green stage (green color in 100% of the fruit surface) and gassed with 100ml.l-1 of ethylene at 20°c. at the breaker stage (less than 10% of the fruit surface is red or tannin-yellowish), fruit were dropped from a 40 cm height onto a smooth surface. following impact, fruits were stored at 20°c and 85-95% relative humidity until table-ripe stage. bruised and unbruised fruit were then placed individually inside the electronic nose-sampling vessel and the twelve conducting polymer sensors were lowered into the vessel and exposed to the volatile given off by the fruit. data were analyzed employing multivariate discriminant analysis (mvda), which maximizes the variance between treatments. the degree of dissimilarity was defined using the mahalanobis distance the differences found between bruised and unbruised fruit were highly significant (p<0.0041). the mahalanobis distance between groupings (28.19 units) was a dramatic indicative of the differences between the two treatments. the electronic nose proved to be a useful tool to nondestructively identify and classify tomato fruit exposed to harmful post-harvest practices such as mechanical injuries.
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